I'm having an 'off' week. Really off. Yesterday I ruined my brand new very cute white collared shirt. A rogue colored article of clothing made it into the whites and spotted a few things. And since it was just a few things I didn't notice until after they came out of the dryer and I was putting them away. I loved that shirt; I had only worn it once. I've tried everything to fix it. So sad. So very sad.
I keep getting people's names confused. I was a disaster at my presidency meeting tonight. Debra-Deedra. Michelle-Melissa. Spencer-Josh-Cole-Lance. Just ask Ginger. I mean Gigi. Bah! Whatever.
And then there's this bread I made. Don't worry - I didn't fail like
last month. On the contrary, the bread turned out very well. But I still had issues. See, when I was making the bread I though I would need both racks in the oven, so I took out the pizza stone. It was hot so I put it on a large cork trivet on the counter. A few minutes later I realized I wouldn't need both racks, so I put the stone back in. With the cork trivet still stuck underneath. Only I didn't realize the trivet was there. And then I put the bread in to bake and went to pick Spencer up from school.
I'm just lucky the house didn't burn down.
Needless to say, the house did not smell like freshly baked bread when we came home. It smelled like freshly burned cork, which is not an aroma I recommend.
But... the bread still turned out great! I think it had a slightly corky aftertaste, but no one else seemed to notice, so I guess that worked out alright.
So. Good recipe. Bad trivet. Crazy Maren.
Let's get started.
I got this recipe from my trusty
Better Homes and Garden New Cook Book, which I got as a High School graduation present from my parents. Other kids were getting cars, cash, parties; I got a cookbook. I certainly didn't see the wisdom in it then.

But I do now. Thanks, Mom and Dad.

When I bake I like to get all of my ingredients out before I get started. It's just easier.

The raisins weren't on the counter. They were in the microwave getting plumped up. Because just like women, raisins are better when they're a little plump. I'm just sayin'...

For this recipe you're supposed to heat the milk, sugar, butter, and salt. I always do this in the microwave - way easier.

You want to get the milk warm and the butter to just start melting, like this. (Not too hot, or it will kill the yeast.)

So you do the whole mixy thing, and make sure the gluten gets all gluteny. We've been through all of this before. Eight times before, in fact.
Before I put this raisins into the batter I decided to add some cinnamon. Good choice, Maren.

My magical, wonderful mixer did all the work, kneaded the dough right up, and then I let it raise for an hour. It came out like this.

Breathtaking.
Okay, it looks a little weird. But that's because of all those plumped up raisins.
I separated the dough into six equal pieces, let it rest, and then rolled the pieces into 16" ropes. Actually, rolled isn't really the right word. More like smooshed; the dough was a little sticky and weird and rolling just wasn't working.
Time for the braiding. (How exciting! I've never braided bread!) Take three of the ropes and place them an inch apart on the pan.

Take the left rope and put it under the center rope.

Take the right rope and put it under the new center rope.

Finish the braid at the bottom and press and tuck the ends so they stick together.

Then you finish the top of the braid, doing the same. Voila!

I have to admit, by the time they were done with their second raising I was pretty proud of myself. Don't they look awesome?

They looked even more awesome after they were (cork-enhanced) baked.

Mmmmm... braided raisiney goodness.


Whew.
Next month: bread that actually works and doens't smell bad when baked!